Dal Khichadi Recipe in Pressure Cooker
This takes me to my student days in Scotland, whenever I want some wholesome food I used make this dish i.e. Dal Khichadi but in my own style with lot of potatoes, dal and rice. I used to make it dry as I used to like it that way and it would one pot in small cooker.
It has come a long way learning that there many ways of doing it, with tuvar, moong and green moong. This dish is preferred as it is very easy to digest, gives the necessary nutrients intake and the most important its available in every restaurant. I have noticed most of the Shetty restaurants have this in their menu and very highly sold, today’s recipe is trying to recreate the Shetty restaurants’ style kichadi, but with split green moong dal.
In Pressure Cooker
- 1 ½ cup of Rice
- ¾ cup Split Green Moong Dal
- 1- inch Dal Chinni/Cinnamon
- 3 no's Green Chillies
- 1 tsp Turmeric
- Salt to taste
- 2 tbsp ghee
- 2 tsp oil
- 2 nos Tej Patta/Bay Leaf
- 1 tsp Jeera
- 1 nos Tomato Diced
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 tsp Chilli powder
- ¼ cup fresh Coriander Chopped
How to Make Dal Khichadi ?
Soak rice and dal for around 2 1/2 hours before you cook.
Take all the items mentioned for pressure cooking and in cooker and cook it for 3 to 4 whistles. Let it cool down.
Meanwhile take a pan and heat the ghee and oil, add jeera and bay leaf and fry it till the jeera is cooked, now add the garlic and ginger, add tomatoes fry till they are tomatoes are mushy/done. Add chili powder and cook it for some time.
Put the tempering into the cooked rice & dal, cook the mixture for some time, add the chopped fresh coriander leaves.
Serve it with Raitha, papad and pickle, it tastes excellent….!